Saturday, March 05, 2011

Friday: Veggie gratin

The usual "let's use up tons of root vegetables" gratin:
thinly sliced celery root, potato, leek, bodenkohlrabi (at least that's what we think it is) and smoked ham with a sauce made from cream, milk, garlic, bay leaf, clove, salt, pepper, nutmeg, and a bit of cayenne. Topped with gruyere and then baked 40 minutes covered and 20 minutes open.

good stuff.

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